Food Safety Management Evaluation of Kol Restaurant in London, UK

This report examines the food safety management practices at Kol Restaurant, a London-based establishment known for its Mexican-inspired cuisine using British ingredients. It assesses current management practices, including food service quality control, marketing strategies, employee training, and competitive analysis. The report identifies areas for improvement, particularly in food waste management, and recommends implementing the Kotter change model to integrate restaurant technology for enhanced efficiency and accuracy. It also emphasizes the importance of utilizing external resources to stay current with industry trends. Furthermore, the report outlines SMART goals for the restaurant, focusing on increasing customer satisfaction through technology integration by the end of 2022, measured via customer feedback and employee training.

FOOD SAFETY
MANGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Management practices.................................................................................................................3
Recommendations and management solutions...........................................................................4
REFERENCES................................................................................................................................7

INTRODUCTION
Business development plan is a document that is essential for the process of developing
strategies included in developing the business. It helps in setting goals that lead to the growth of
the company's business and making it evolve. Business development plan of the company
includes the opportunities for growth along with the funding plan for these companies. Kol is a
London based restaurant (Heyns, and Boikanyo, 2019). The place is famous for having Mexican
soul within its food along with the British ingredients. The main parameter around the work of
its employees is to respect and understand its customers. This company invests in people and
trust their culture as well as traditions. The report deals with the strategic alternatives involved
within the business of Kol.
MAIN BODY
Management practices
These are related with the different ways to working within the business in way helping
to attain its business objectives. It deals with having an updated information where the business
cam operate successfully and learning new ways that will work against the leaders of the market.
It involves different working methods along with innovation strategies that will improve the
effectiveness of the working systems. There are various management practices that are followed
by Kol while working within the food serving organisation including the process of serving
better and building strong teams while focusing on marketing the brand.
Food service quality: It is the work of management to look after the quality of food that
is being served by the organisation. Controlling the quality is a very essential step for food
organisations along with predicting the complete process of food from farm to the customers of
the company. It is necessary for the food producers to control the process and follow all the
standards to maintain the quality for food (Herold, and Lee, 2019.). It helps in identifying the
contaminated products while also offering the insights regarding other problems with
performance of the organisation.
Create a successful marketing plan: One of the main practices for the management
department of the company includes assessing the best ways to market the restaurant and run a
successful business. There are many areas that will focus on developing a marketing plan that is

effective while keeping in mind the budget of the company. They begin by identifying the targets
in communities with the help of social media platforms that lays down a huge impact. Kol has an
online site for the company and the management helps in keeping the search engine friendly.
This assists in improving the visibility of the restaurant among the targetted audience.
Providing training: Management is aimed to handle the resources of the organisation
including the human resources. Employees are an important asset for the company and will
directly impact the customer satisfaction and the services offered to them (Shah, and Ganji,
2018). Training the employees is an important process within Kol as it influences the quality of
services provided along with the experience of the customers. Restaurant takes some time to
build an implement comprehensive training sessions while developing protocols for the same. It
helps the workers of the company to stay focused regarding the roles within the restaurant and
helps in creating awareness along with the direct responsibilities. Cooking staff and waiter will
understand to operate the important equipment within the kitchen and streamlining their
operations according to the same.
Conducting competitive analysis: It is important for any organisation to have an understanding
about the activities of their competitor companies. It allows the company to ensure the longevity
of the company within the food serving industry as it is a highly competitive industry. The
management department does a complete competitive analysis of the biggest competitor
companies for Kol. This analysis helps in determining the business operations that will help the
company to succeed along with the key areas where the restaurant must focus. With regards to
the work done by the competitors of Kol, the organisation must bring in some changes within its
menu and keep it up to date. Taking to employees and collecting their feedback regarding the
company also helps in understanding the business operations and developing business strategy
for the marketing purpose.
Recommendations and management solutions
Kol is doing well in the food serving industry within London. However, there are some
areas where the company can improve and work on to attain higher level of customer satisfaction
and positive brand reputations. The management practices of the company to manage the
wastage of food is poor and therefore must work on that. While considering the environmental
and social factors, it is seen that there are many problems related with the throwing away of

excess of food from the restaurant. Not just this, wastage of food will also decrease the revenue
of the company. It must focus on having a proper utilisation of the food and tracking the waste
within the restaurant. The company must compare the quantity of the wastage of food generated
and compare it with the size of original order placed by the customers. This will identify the cuts
that are to made within the company while also influencing the choices made in the menu to
minimize the leftovers.
There are some practices that the company must add to the list as it will help in producing
beneficial results and increase the profitability and working efficiency of the company. Using the
Kotter change model, that will help in implementing the desired change within the company
(Svensson and Danielsson Wiksell, 2021). In the case of Kol, the urgent change required is
needed to invest in the restaurant technology that will help the organisation to lighten the
workload on the employees working within the restaurant. The modern world and business
market works with the high use of technology and related advancements. It will help the
company to improve the accuracy and efficiency within the orders taken by the customers. The
data is collected from the use of technology making it fast and efficient while also making
improvements to the menu. Restaurant technology helps in simplifying the inventory
management. These technological systems are easy to be integrated with the operations within
the restaurant and leads to increased profits as customers will be loyal to the company and will
visit again while also invite new customers. These operations will optimise the operations of the
restaurant without causing nay harm to the quality of the services provided by the company.
Along with this, Kol restaurant must also make use of the outside resources as the trends
within the food service industry changes a constant pace (Bellisario, and Pavlov, 2018). It can be
difficult for the staff members to keep up with the new demands of customer and new
requirements within the company. Thus, it makes is important to use the outside resources that
will help in assisting in the process of decision making regarding the business operations. The
restaurant will benefit as it will guide the improvement to be done within the business.
Vision and mission: The vision of Kol is to serve the best to its customers in the Mexican
cuisine with the touch of British ingredients. It is to deliver the bright and fresh notes of home to
its customers
The SMART goals of company are:

Specific: It is important for Kol to be specific while making a goal for its business. This goals
will help the company to succeed. The Kol restaurant is going to increase the customer
satisfaction by 90% by the end of year 2022. with the use of restaurant technology.
Measurable: This goals will be measured by attaining the feedback from the customers. These
feedbacks will have their views regarding the service, quality of food and the ambience of the
restaurant along with the new technological ways of ordering the food and getting their food
served.
Achievable: It is achievable with the help of pushing the employees to work harder without
being overwhelmed about the same. Employees are an important asset in running a successful
restaurant business. Training the employees to understand and make use of the technology to
produce efficient performance.
Relevant: This goals is very much relevant for the restaurant as it will add to the overall success
of the organisation. This is right time to implement technology in the services of the restaurant as
technology and its advancements have taken over the modern world and given rise to more
automation within the business operations.
Timely: The deadline to attain this goal is one complete year. The Kol restaurant aims to be run
by technology by the end of year 2022.

REFERENCES
Books and Journals
Bellisario, A. and Pavlov, A., 2018. Performance management practices in lean manufacturing
organizations: a systematic review of research evidence. Production Planning &
Control, 29(5), pp.367-385.
Herold, D.M. and Lee, K.H., 2019. The influence of internal and external pressures on carbon
management practices and disclosure strategies. Australasian Journal of Environmental
Management, 26(1), pp.63-81.
Heyns, M.M. and Boikanyo, D.H., 2019. The effect of work engagement on total quality
management practices in a petrochemical organisation. South African Journal of
Economic and Management Sciences, 22(1), pp.1-13.
Shah, S. and Ganji, E.N., 2018. Sustainability adoption in project management practices within a
social enterprise case. Management of Environmental Quality: An International Journal.
Svensson, J. and Danielsson Wiksell, L., 2021. The effect of social relationships on employee
retention in a remote working context: A qualitative case study on which Talent
Management practices an organisation use to retain talented employees in a remote
context.